America;s Stockpile

 Tariffs affect the American people  among with the countries that sell us their goods. Many are stockpiling, anticipating that tt\heir favorites will be costing much more in the months ahead. Is this the right thing to do? Possibly.

Editor of the New York Times Food section Nikita Richardson sent out a question to New York TImes readers about what they would be stocking up on.Some of the results are in today's New York Times Wednesday Food section. More than two hundred and fifty readers responded from a question that started with an anecdote from a Cooking editor. A relative had bought four bottles of Cognac in anticipation of tariffs on imported good.It's not just fancy liqueurs that are being horded.Common foodstuffs are too.A coffee lover, Mary Corbett of San Diego California wnr out and bout sixteen(!) pounds of coffee at Costco.It was due to Columbia and other South American countries. She likes looking at it as ti makes her feel safe.It is a wise choice . Coffee consumption was at an all time high last year in 2024. Another component of a good cup is also under attack - oat milk - which comes from Canada. Barista Josh Orter of Brooklyn's Minor Figues has been sticking up on it.

Of course with this silly trade war with Canada, maple syrup will also be affected.Syrup lovers have also stocked up. Luckily because of its' high sugar content,. maple syrup in glass bottles can last for years. Freezing an opened container of maple syrup can also extend its' shelf life.Olive oil is another foreign product both home and commercial chefs need. Most come from Italy but there are brands being imported from Spain and Greece.Two readers offered suggestions. Denise Adams of East Northport ,New York suggests buying and saving.She has  five bottles on reserve while reader Marsha Gelt in Oakland California recommends buying it in smaller bottles. You get more out of it than form the larger ones because olive oil can only last at best three weeks after being opened. A good idea is buying it from Aldo and Lidl where its a few dollars cheaper than in full priced grocery stores. Home chefs are also stocking up on avocados and pantry goods. Mexican goods such as avocados also face a twenty-five per cent tariff.Many ,like Rebecca Lawton of Fort Worth Texas are buying them now , rock hard and letting them ripen.  are stocking up on dried goods like oarmeal and imported canned goods. These can last for years .

Unfortunately the tariff war will go o  for the next four year - maybe even longer. Does i pay to stockpile while the prices go up. The answer is yes, because who knows what will happen during this presidential term.

Remember Those WHo Labor

 Even though it's Labor Day in the Us, remember laborers around th eworld today They're the ones that help put food on our tables. A lot of American produce come fromt farms around the world. It's also good to remember those locally too.

This is the day to thank everyone involved in the food trade. Be sure to tip the waitstaff generously at any restaurant or cafe. They too aren't immune to the high cost of living. Also thank those local farmers and who provide us with seasonal fresh produce. Say a prayer for countries Mexican farmers who provide us with seventy-seven per cent of fruits and veggies. while their Canadian counterparts who give us eleven per cent, namely wheat from  the Midwest  Provinces Saskatchewan, Manitoba and Alberta. Also be civil to grocery store workers as well. They 're the ones that provide you with delcious baked good and peprare cold cuts for you as well as whole meals.

Enjoy the day before heading of to work or starting a brand new school year. Be kind and generous to all those responsible for putting food on your table.

Hearty Recipes From Canada

 The two things Canadians know by heart is snow and frigid temps. That means a winter full of  hearty high in calroie and carbs dishes and dessert. They will not only keep you warm but stick to your ribs. There's nothing better than winter foods offering this.

One of the most famous is poutine. This can be considered a filling snack or a dinner and there are many versions that are served through out Canada and even the US (check out Cranford, New Jersey's  Cranford Hotel's duck poutine which has pulled duck soaked in a rosemary and shallot gravy)/ The dish is fairly recent , first being made in the late Fiftie s in  the Centre de Quebec. It's a mix of crispy fries and gravy with the addition of cheese curds. These are long Cheez Doodle looking curds that you can find at Target. You could add steak or chicken to this, Not surprisingly there are vegan versions as well and you can use a mushroom gravy instead of a meat based one. Poutine is an easy recipe  with the fries being cooked in an air fryer  while the curds and gravy be warmed in the microwave. The Atlantic kissed provence of Nova Scotia has a good hearty recipe to try.  Nova Scotia  donair actually has Greek origins and was created by a Hellenic chef. It's taking a mix of lamb and beef spiced with cayenne and chili for heat. A sweet garlic sauce is poured over rhe slices that also have tomatoes and onions on top.

One fo the most satisfying dishes is the tourtiere, a French -Canadian meat pie. The filling is a combo of beef pork and mashed potatoes , spiced with a heady mix of different spices, from cinnamon to sage and thyme th nutmeg. There's even a pinch of cayenne pepper for some heat. You'll also need potato water from boiled potatoes to give it some starchiness. The crust  is made with  flour , cold butter and salt.  A mix of water and vinegar is also added. It's kneaded, rolled into a ball and then chilled. after this is the mix fo the spices. The fillign is sauteed , with the onion then the spice mix and meats being sauteed in butter.It's stirred for forty five minutes with the potatoes being added in the end. The dough is rolled out and the bottom is put into a pie tin. The filling is laddled in then the crust is put on it. Brush the top with an egg wash and bake in a preheated oven  for 40 minutes at 375 degrees Farenheit. What to serve for dessert? The famed Canadian butter tarts. This is a mini tart filled with a rich and buttery custard. The crust is a simple one and the filling is reminscent of a pecan pie without the nuts.

The Canadians know how to do winter. They create filling and delicious meals ,perfect for a cold winte'rs night. You can als have this hearty goodness too.

Fiery Flavors For Nippy Weather

 The weather is getting decidedly colder. It's time to add some heat to our food to warm us to our toes. what better than Aubrey D's mustards and hot sauces. These will definitely give some fire to even the most boring of dishes.

Aubrey d' is a Canadian company , bringing some serious heat to our chilly neighbors to the north. Their brand Rebel is known for their tangy and chili laced potato chips. They push the envelope with these with such flavors as chipotle, habanero and jalapeno. Now they bring that fire to their mustards. I couldn't resist their lure.  There are two new flavors laced with jalapeno, horseradish mustard and honey mustard along with their plain kind. I also tried their Rebel Hot sauce and Chipotle Hot sauce. Those are going to be perfect in my crock pot chili amping it to a four alarm dish, making it super hot.

I tried all three mustards along with the chipotle sauce on my veggie dogs. The honey mustard has a sweetness to it as well as a definite bite. It was interesting on the dogs but I think it would definitely boost the flavor of soft pretzels or pretzel bites for a fun hors d'ouevres. The hot dogs really got spiked when they were dipped in the gritty horseradish flavor which resembles Grey Poupon and the jalapeno. which has a smooth creamy texture. These would be perfect with a bologna sandwich , especially on a kaiser roll. I also plan on using them as a dipping sauce for pigs in blankets and will even baste the dough with both mustards before adding the franks and baking. Chicken wings and nuggets will also be good  dipped in their fiery goodness too.You could also marinate chicken or even pork, shrimp, or beef in them.It's just mixing half a cup of  olive oil with half a cup of mustard. marinate for a few hours and then grill or roast.

If you want to add zing to your sandwiches and meal, then definitely use Aubrey d's Rebel brand sauces and mustards. They know how to zing up any dish and make a meal memorable. Try these fiery gems today!

Sweet For Voortman Sugar Free Cookies

If you're trying to watch your weight or you just want to cut back, then consider Voortman Cookies. These gems are sugar free yet taste just as delicious as a regular sugar filled cookie. Honest. These are a great boon to those on restricted diets. They satisfy both the sweet tooth and the need for crunch.

Being on a cirrhosis diet I had to give up regular cookies. Not that I'm a big Mallomar or Oreo fan but once in a while I do want a cookie or two as a dessert or a snack.I looked up and down on my local cookie aisle.I found Voortman's with a a big sugar free sign on them. I had to try them, dreading the taste. Turns out the shortbread I bought was just like regular shortbread.I had to try more.

I love oatmeal so I had to get the oatmeal which was amazing. They tasted liked my Mom's old fashioned oatmeal cookies, buttery ,oaty and crunchy,

Of course I had to try anything chocolate too.

I bought their fudge brownie chocolate chip which was a thousand times better than the regular sugar kind. The flavor was a rich, earthy cocoa with a satisfying number of chips.

Voortman is actually a Toronto bakery started in 1951 by two young brothers, William and Henry Voortman, fresh from Holland. They brought Dutch recipes with them and created such classic cookies as their almond windmills and Simply Social sugar cookies. Their array of cookies and wafers are as varied as any other cookie company. They have oatmeal stripes and fudge striped almondettes.They are known for their variety of wafers that include citrus flavors. Yet it's their sugar frees that shine. The flavor comes from maltilol, a sugar alcohol used in gum and mouthwash to sweeten them. I want to tr y their orange creme and lemon wafers along with their fudge stripes next. A bonus is that maltilol is actually O.K. for cirrhosis (however not OK for diabetics).

If you crave a cookie but can't have one because of dietary restrictions, think again. Reach for a Voortman's sugar free cookie. They're even better than the sugar kind,a truly tasty treat for any sweet tooth.

Sweet Reading From The NY TImes

Ever wonder what 's behind the science of candy and flavoring it?Or what people around the world like? Or how it's even made. Spoiler alert. Tomorrow's New York Times Sunday magazine is devoted to candy - all sorts.it's their version of a big bowl of Halloween treats.

The articles are interesting and not , from a foodie's a sweet tooth's perspective.There are pieces on how candy is made along with that curiosity from Finland - salmiakki - salted licorice. Samin Nosrat who usually writes for the Wednesday Food section has an interesting article about tasting a candy's flavors. It's an eye opening account of sampling different flavors and how he rediscovered green Haribo gummy bears, his least favorite turned to his new most favorite. even more eye opening is Mark Binelli's venture into the world of salty licorice. (you can find it on Amazon, surprisingly Lolli & Pops doesn't sell it - yet).This mix of anise and either hydrogen chloride or hydrochloric acid is not for the faint of heart. It's can be eye watering at times and throat cleansing, something the author found out. Another article - more of a pictorial  features scenes from a Brazilian candy factory  which is riveting with pictures of how fillings and lollipops are made. Read about  food writer and famous chef, Tejal Rao's article about how the simple Kitkat Bar took over Japan. They turned making it into a high art with such wild flavors as banana and wasabi .They even have a dark chocolate one that would be a big seller here in the States.

Yet it's the piece on international candy that's the star of this issue. Most of the countries of the world are represented with a picture of their favorite sweet and a small write up. Twizzlers is the US's most  eaten treat.(although many would argue that, preferring Hershey's Kisses or DumDum Lollipops). Some international goodies have been in America's mouth for years. One stand out is the rich and creamy Baci from Perugina. This classic came about in 1922, when Luisa Spagnoli, gathered up leftover hazel nuts and put them atop whipped milk chocolate and nuts. Spanish favorite Chupa Chups, those wildly flavorful lollipops have been the darlings of celebrities like Madonna and the common folk. Unfortunately Canada's favorite Coffee Crisp, a kind of coffee flavored KitKat has yet to make it here, Some candies, like India's Pass Pass Pulse reflects the country's taste. These are raw mango flavored lozenges with a masala bomb - a mixture of strong spices that have a sulphuric taste. Even wilder  is Durian candy from Malaysia. This is made from a foul smelling fruit that gives the candy a bizarre combo taste of custard and garlic.Ghana  and South African actually prefer pastilles and licorice instead of the chocolate grown there.

Candy is dandy. We all know that. The Sunday Times Magazine explains why everyone around the world thinks that.

The Joy Of Canadian Cooking

Mexican cuisine usually gets all the attention when it comes to North American cuisine. Yet Canada also has a varied and interesting culinary heritage that marries native with European traditions. The result is a  meld  that  should make Canadian cuisine interesting and exciting.

Today's New York Times Food section is devoted to all things Canadian. One of the most interesting articles came from Dan Bilefsky, a long time Times writer and native Canadian living in Montreal. He interviewed First Nation chefs, Cezin Nottaway and George Lenser, both responsible for taking back an important part of their heritage. For centuries the Canadian government tried to erase the various tribal customs and languages. They were successful in that but not in taking away foods the Kitgan Zibi and Nisga'a nation that the two chefs represent. Chef Nottaway not only cooks native meat such as moose and beaver , she also hunts them too. She believes what her grandmothers taught her. - that animals will become lonely and suffer if they're not hunted. She does give a prayer of thanks to their spirits. There has been some uproar when to comes to seals. Even though the indigenous have special hunting licences to obtain their meat, the seal killing has rightly brought about protest from animal rights groups. The killings were very violent and traumatic, drawing six thousand names on a petition.Still Canadians are embracing the native dishes, as food trucks featuring them pop up in the major cities.

Another Canadian tradition, the butter tart was also featured. Sara Bonisteel,a freelance writer and first time contributor to the Food section wrote about these treats. They are the most simplest of bake goods to make. The filling is nothing more than brown sugar,butter and egg. Raisins are added along with vanilla extract.Other Canadian bakers ave tossed in toasted coconut , chocolate chips and nuts.It's orgins are murky,It could have evolved from the Scottish border, Bakewell tarts and the Quebec sugar pie.It's a pretty easy bake. with a simple butter crust and a custard filling.Maple syrup can be drizzled over them after baking. Canadians love their whiskey and there is also an article on it along with wines from the Lake Ontario region. For a while Canadian whiskies were dismissed as being bland and bottom shelf. That's all changing thanks to Davin de Kergommeaux, a whiskey writer from Ottawa.His articles are  introducing a new generation to peppery one hundred percent rye grain or ones finished in port and rum barrels. As far as the wine, Ontario was once known for ice wines, wines made from frozen on the vine grapes. It is changing thanks to vingerons such as Francois Morrisette who guide the grapes from infancy to fermentation.

Canada is a country  full of interesting cultures and cuisines. It's time for them to be acknowledged and tried. The Great North is full of great food and drinks.

Turkey And Stuffing , Eh?

Today is Canada's Thanksgiving. Is it the same as ours, with table groaning with family dishes and a big bird?Yes. Although there are some surprises that would shock us Yanks to the south and west of them.

Of course the big difference is the dates. We celebrate on the fourth Thursday of November and it's the stepping stone into  the Christmas season (after all there are some big box stores that open at eight PM that night).The Canadians always celebrate the second Monday of every October.It was started in 1897 with the chosen day only gelling in 1957.Both countries have the English Reformation and the Puritans to thank for the day, since both had harvest festivals and "days of thanksgiving." Surprisingly one day of thanksgiving evolved in Guy Fawkes Day after the failed Gunpowder Plot of 1606. The Puritans , as we know, brought it to America but the Canadians were already celebrating as early as 1578, thanks to Martin Frobisher who navigated his ship through the treacherous Northwest Passage. The French Canadians call it "Action de grace" or an act of grace.Only the Atlantic Provinces such as Nova Scotia, New Brunswick and Labrador consider it an optional holiday. It sort of falls under the Days of Rest Act where government employees and banks have a designated day off. What is great about the Canadian Thanksgiving is that the indigenous people are also thanked for their generosity of food and land. We need to incorporate that into our blessings.this November.

What do the Canadians eat? Is it the same as what we Americans eat?. Yes and no.Many Loyalists left the Colonies after the Revolution and headed up north. They brought turkey and stuffing recipes with them.and tweaked some of our recipes along the way. Their pumpkin pie is a bit spicier than ours with the addition of such spices as ginger, nutmeg, cloves and cinnamon. Ours is a bit more custardy and sweeter. We also have apple pies along with that Southern classic pecan. Canadians are also big on breadcrumb or rice stuffing. while we Yanks also like that,We vary it with oysters and sausage. Our neighbors up north also prefer healthier breads, going for whole wheat loaves while we go mad for those yummy King's Hawaiian rolls , or artesenal breads. The French Canadians have a decidedly more Gallic spin on their holiday meal.Some families may make apple tarte tatin, a buttery, fruity pie with a base of puff pastry,Others may end their feasting with a quartre quatre cake, a twist on pound cake.Varied recipes include adding dried cranberries , walnuts or even extra vanilla.Their dindon or turkey is stuffed with a flavorful mix of pork and beef,, spiced with poultry seasoning and cloves. Russet potatoes give it body.

Happy Thanksgiving to my Canadian readers. Enjoy the feasting and leftovers along with family and friends. It is a day of celebration but also of thankfulness and thought.

Northern Cuisine

There 's a new regional cuisine that's making itself known - it's the Northern style.This is a reflection and blend of Canadian and New England recipes and flavors. Unlike Southern cooking, there is a crispness and sharpness to it; ,a more primal feel like the rugged Northern landscape itself

Jeff Gordonier wrote about it in today's New York Times Food section.He interviewed the innovators of this interesting and varied  as well as trying the different dishes that make up the foods served from Canada and the New England corridor.It is not what people think, especially when it comes to  Bostonian cuisine. This is usually misrepresented, according to Boston chef , Matt Jennings, who is also with the group Northern Chefs Alliance.It's not just creamy chowders and the standard baked beans, He does put chowder on his menu but its' perked up with black Squid ink crackers. Even Boston brown bread which is served at every table is punched up with maple butter and the Korean soybean paste doenjang The wildness of the Great North is also represented throughout this vast region. Foods that the indigenous people first caught , through crude hinting and fishing, are turned into haute cuisine fancies.These are deer kidneys and cod collars- fish throats.along with   Canadian dwarf cornel berries-  a kind of cross between a lingonberries and cherries, and Labrador tea jelly made from a kind of  mountain rhododendron. These come from  nature and not a downtown  farmer's market. Foods are cooked over fires kindled from wood found on beaches or in forests.

 Many recipes reflect the micro local bounty.This is true at Boralia a Toronto restaurant, owned by husband and wife team Wayne Morris and Evelyn Wu who go foraging locally for their restaurant's ingredients.They even use variations of recipes that the French explorers brought with them back in t the early 1600's such as eclade , mussels blanketed in dried pine needles. Their updated version involves a pine  ash infused butter. Some restaurants will serve freshly shot moose, arctic hare and partridge at one restaurant Raymond's. This is not regulated meat, in fact some dishes come with a warning as to watch out for the buckshor or you'll wind up with chipped. teeth.Local seaweeds are  such as dulse, lavar kombu and sea lettuce are incorporated in both  main and side dishes.Some of the traditional European recipes like the ones served at the Montreal eatery Maison Publique rely on these wild ingredients to fuse the new world with the old.Their Spanish dish  boquerones usually made with anchovies is now made with capelin, a North Atlantic bait fish.it gives the dish a rawer , taste that reflects the roughness of this untamed country.

Northern cuisine is a cuisine of wind, rock and wood as some chefs have deemed it.It is a rugged blend of sean and leand ,Old world and New.It is the food of wildness but also the food of great sophistication..